Ingredients
- 6 basket of cumb
- 1 dill (fresh)
- 10 c water
- 10 cups water
- 2 c wine vinegar (white)
- 1 c pickling salt
Bring to a boil. Pour over cucumbers in jars, add a sprig of dill and seal immediately. Leave for several weeks before using. NOTE: A little clove of garlic can be added with the dill to create a different taste to your pickles.
